Juice of 4 lemons
Zest of 2 lemons
180g granulated sugar
2g salt
5 egg yolks, 2 whole eggs
½ vanilla bean, scraped
350g butter diced
200g granulated sugar
80ml water
100g egg whites
Large pinch salt
250g digestive biscuits, bashed in a tea towel to a coarse texture (not too fine)
30g brown sugar
2g salt
180g melted butter
1 tsp vanilla essence
200ml heavy cream, semi whipped
½ scraped vanilla beans
Pinch of salt
4 lemons ends, trimmed and zest removed with a peeler. Cut into a julienne, bring to boil and repeat 3 more times.
180g sugar
50ml water
50g glucose
100ml lemon juice
Bring sugar, water, juice and the glucose to a simmer with the julienned lemon and simmer for 12 minutes.
Whisk together the whole eggs with the egg yolks, lemon zest, lemon juice, fresh vanilla and sugar.
Place on a low heat, cooking the eggs out until thickened, then bring to a simmer whilst whisking all the time.
Once thickened, whisk in the butter, then place into a clean bowl and cover with plastic wrap before leaving to cool in the fridge.
Mix the sugar and water together, then cook to 121c.
when at 115c whisk the egg whites to a firm peak with the salt, then slowly add the sugar syrup between the bowl & whisk, pouring in a steady stream to make a shiny meringue. Once thickened, turn the speed down to a med-low speed and whisk until room temperature and then set aside.
Mix all the ingredients together and then press into the base of a large greased spring form tin (on the largest setting, approx. 25-30 cm diameter) and place in the fridge to set. Make sure the sides of the mold are clean and do not have crumbs up the side, place into the fridge to set for 30 minutes.
Take the cool lemon curd and carefully fold in the Italian meringue. Follow with the cream whipped and add the zest from the other two lemons.
Place on top of the set digestive base and place into the freezer for at least 6 hours before serving.
Remove the frozen cheesecake from the mould using either a blow torch or a hot knife. You can run the knife around the edge, then cut the cheesecake into 10-12 pieces as you wish.
Serve on a plate with the confit lemon zest.
Juice of 4 lemons
Zest of 2 lemons
180g granulated sugar
2g salt
5 egg yolks, 2 whole eggs
½ vanilla bean, scraped
350g butter diced
200g granulated sugar
80ml water
100g egg whites
Large pinch salt
250g digestive biscuits, bashed in a tea towel to a coarse texture (not too fine)
30g brown sugar
2g salt
180g melted butter
1 tsp vanilla essence
200ml heavy cream, semi whipped
½ scraped vanilla beans
Pinch of salt
4 lemons ends, trimmed and zest removed with a peeler. Cut into a julienne, bring to boil and repeat 3 more times.
180g sugar
50ml water
50g glucose
100ml lemon juice
Bring sugar, water, juice and the glucose to a simmer with the julienned lemon and simmer for 12 minutes.
Whisk together the whole eggs with the egg yolks, lemon zest, lemon juice, fresh vanilla and sugar.
Place on a low heat, cooking the eggs out until thickened, then bring to a simmer whilst whisking all the time.
Once thickened, whisk in the butter, then place into a clean bowl and cover with plastic wrap before leaving to cool in the fridge.
Mix the sugar and water together, then cook to 121c.
when at 115c whisk the egg whites to a firm peak with the salt, then slowly add the sugar syrup between the bowl & whisk, pouring in a steady stream to make a shiny meringue. Once thickened, turn the speed down to a med-low speed and whisk until room temperature and then set aside.
Mix all the ingredients together and then press into the base of a large greased spring form tin (on the largest setting, approx. 25-30 cm diameter) and place in the fridge to set. Make sure the sides of the mold are clean and do not have crumbs up the side, place into the fridge to set for 30 minutes.
Take the cool lemon curd and carefully fold in the Italian meringue. Follow with the cream whipped and add the zest from the other two lemons.
Place on top of the set digestive base and place into the freezer for at least 6 hours before serving.
Remove the frozen cheesecake from the mould using either a blow torch or a hot knife. You can run the knife around the edge, then cut the cheesecake into 10-12 pieces as you wish.
Serve on a plate with the confit lemon zest.
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